10 episodes

In this podcast, Caylena Cahill, founder and creative director of CC Photo & Media, a photo-centric marketing company, aims to create a healthier, wealthier & happier world by creating and providing a resource for people to find inspiration, tactics and information and participating in the conversation happening around food, food systems, health, wellness, independent business/entrepreneurship and technology. Cahill interviews guests about the their personal backgrounds in the food and health industries, business/career development and the larger issues facing society as they relate to health, food, business and creativity. This show straddles the line between inspirational, tactical and informational by sharing inspirational stories of successful people, to get inside their mind and understand how they think, their values and emotions; specific tactics and tools to get you going; and key insights, resources and data points to keep you informed.

Put a Fork In It! Caylena Cahill

    • Business

In this podcast, Caylena Cahill, founder and creative director of CC Photo & Media, a photo-centric marketing company, aims to create a healthier, wealthier & happier world by creating and providing a resource for people to find inspiration, tactics and information and participating in the conversation happening around food, food systems, health, wellness, independent business/entrepreneurship and technology. Cahill interviews guests about the their personal backgrounds in the food and health industries, business/career development and the larger issues facing society as they relate to health, food, business and creativity. This show straddles the line between inspirational, tactical and informational by sharing inspirational stories of successful people, to get inside their mind and understand how they think, their values and emotions; specific tactics and tools to get you going; and key insights, resources and data points to keep you informed.

    45. Ralph Erenzo, Co-Founder Hudson Whiskey and Tuthilltown Distillery

    45. Ralph Erenzo, Co-Founder Hudson Whiskey and Tuthilltown Distillery

    About Ralph Erenzo
    Ralph brings 35 years of production and development experience to the distillery. Prior to starting Tuthilltown Spirits, his business ExtraVertical Inc. provided technical services to corporate and media clients for projects that required technical skills developed over his 25 year rock climbing career. Ralph built and managed New York City’s first public climbing gyms including The ExtraVertical Climbing Center on Broadway. His dream of a “climbers ranch” near the largest rock climbing area in the East were set aside in favor of producing high quality spirits. Ralph’s writing and commentary have been featured in national media including Op Ed columns for the New York Times. His work at the State level has resulted in the passage of the Farm Distillery Act which permits New York farms to establish distilleries on site and sell their agricultural spirits at the farm. Born and raised a New Yorker, he has realized a lifelong dream of settling in the Hudson Valley.
     
    About Tuthilltown
    Before Prohibition more than 1,000 farm distillers produced alcohol from New York grains and fruits. In 2005 Tuthilltown Spirits brought the tradition of small batch spirits production back to the Hudson Valley.
    For 220 years Tuthilltown Gristmill, a landmark which is listed on the National Register of Historic Places, used waterpower to render local grains to flour. In 2003, Ralph Erenzo and Brian Lee created Tuthilltown Spirits LLC, converting one of the mill granaries to a micro-distillery. Two and a half years later, Tuthilltown Spirits produced their first batches of vodka from scraps they collected at a local apple slicing plant.
    Today, Tuthilltown Spirits distills Indigenous Vodka from apples grown at orchards less than five miles away and the highly awarded Hudson Whiskey line, using grain harvested by farmers less than ten miles away.   The Visitor Center offers guests the opportunity to taste the collection of whiskeys, vodkas, gins, liqueurs, and other unique, handmade spirits.  Tours illustrate how Tuthilltown’s spirits are made by hand, one batch at a time.  Guests are encouraged to stay for the day and enjoy the family-friendly environment.
    Innovation at Tuthilltown is snowballing thanks to the input of over 50 hardworking and creative team members. New products, cocktails, dishes, and tour improvements are brought to fruition each week.   Tuthilltown Spirits is proud to have been the early bird in the post-prohibition New York distilling scene.  The team is now at the forefront of the craft distilling movement and is quickly building legacy of sustainable growth.
    Tuthilltown’s Website: http://www.tuthilltown.com/
     
    About the Conversation
    This episode features Ralph Erenzo, co-founder of Tuthilltown Spirits Distillery in Gardiner, NY and Hudson Whiskey. Tuthilltown was founded on the property of an old grist mill, and became the first distillery in NY since prohibition.
    I had been to the distillery to capture some images for a story for Upstater a while back, but last year I went back for a Young Professionals event, and Ralph shared his story. I was fascinated and his story really is a testament to what can happen if you set your mind to something and keep at it. 
    In addition to the distillery, I was also intrigued by Ralph’s former love, rock climbing. As a hobbyist indoor climber, myself, it’s always fun to be able to connect with others who are into the sport.
    This was a fun and inspiring conversation, and I hope you enjoy it.

    44: Newburgh Urban Farm and Food Initiative

    44: Newburgh Urban Farm and Food Initiative

    About Virginia Kasinki
    Virginia  is the Program Director for NUFFI, overseeing organizational development and community outreach.  Since 2015, she was the Outreach Coordinator for the Downing Park Urban Farm. Virginia was the former Director of Community-Based Programs at Glynwood and was responsible for Glynwood’s Keep Farming Program which is designed to help communities identify the many ways in which agriculture contributes to their wellbeing.  She has extensive experience with planning community-based programs and in training and coaching local leaders.  She is also an experienced meeting organizer and facilitator. Virginia is a Newburgh native.
     
    About Liana Hoodes
    Liana is a Program Manager to NUFFI, coordinating programs and outreach. In 2017, she served as the program coordinator at the Downing Park Urban Farm. She has worked since 1994 on a wide range of organic/sustainable agriculture policy issues, and is currently the Policy Advisor to NOFA-NY.  Liana was the Executive Director of the National Organic Coalition, working extensively on federal organic and sustainable agriculture policy. She currently works on federal and state policy issues to advance organic food and agriculture. Liana provides technical assistance on urban gardening and food projects in Newburgh.
     
    About NUFFI
    Newburgh Urban Farm and Food Initiative (NUFFI) –The Newburgh Urban Farm and Food Initiative (NUFFI) is an active network of local residents and community organizations that fosters community and residential gardens, the production and distribution of food for the City of Newburgh and educates Newburgh residents about the vibrant connections of land, food and community.   NUFFI provides Outreach, Public Education and Technical Assistance.  NUFFI believes that existing communities working together to retain ‘ownership’ of their neighborhoods and culture will develop innovative solutions that accomplish the important goal of empowering residents to work toward a just and resilient food system for the City of Newburgh.
    NUFFI’s focus continues to effect positive change through garden development and public outreach.   In addition, the organization  continues to develop, increase, and enhance partnerships with leaders throughout a variety of sectors within the community.
    NUFFI’s Website: https://www.newburghurbanfarmandfood.org/
     
    About the Episode:
    This episode features Virginia Kasinki and Liana Hoodes from the Newburgh Urban Farm and Food Initiative, also known as NUFFI. 
    Newburgh, like nearby Poughkeepsie, has a reputation for violence, poverty, and simply being dangerous. When I spoke to a representative from the Poughkeepsie Underwear Factory project, which is part of the Hudson River Housing organization, I learned about some initiatives that are going on there to help shift the city.
    When I moved here to Newburgh last year, people thought I was crazy – and many still think I am. Don’t get me wrong, by no means is this a perfect city, but first of all, are there any perfect cities? Are there problems? Yes. But, there are also dedicated people working on interesting projects and initiatives, and passionate business owners and community members looking to improve the city.
    I first learned about NUFFI around two years ago, and was so excited to see that Newburgh has an urban farm program. Many consider Newburgh to be a food desert, since it is not always straightforward to access fresh produce and quality foods within the city, especially with the levels of poverty faced here.
    In this episode, Virginia and Liana share the vision for this project and organization and how they see it fitting into and helping bring Newburgh’s diverse populations together.
    I hope you enjoy this conversation.

    • 1 hr 13 min
    43: Jamie Schler, cookbook author, food writer, owner of Hotel Diderot

    43: Jamie Schler, cookbook author, food writer, owner of Hotel Diderot

    About Jamie Schler









    Jamie Schler writes stories inspired by food, culture, travel, and the real people she meets in real life, every day. Jamie has worked in the world of art in Philadelphia and New York, as a milliner in Milan, Italy, and gastronomic tourism in Paris. She now lives in Chinon, France where she owns and runs the Hôtel Diderot with her husband. An award-winning freelance writer, her work has appeared in The Art of Eating, Fine Cooking, France Magazine, Modern Farmer, Leite’s Culinaria, and The Kitchn among other publications. She blogs at Life’s a Feast and her first cookbook Oranges will be published by Gibbs Smith in the autumn of 2017.



    Jamie’s blog



     



    About Hotel Diderot









    The building that now houses the hôtel Diderot goes back to the 15th century, and its history is entwined with that of the neighbouring Saint-Mexme collegiate church, as it probably housed one of its prelates. Before the hotel, a family of public servants – the Baillons – lived in the main building, and the right wing hosted the archives of the city of Chinon.
    Roger Lainel, a former submarine officer turned hôtelier bought the buildings in the early ’60s to turn them into an hotel. With his second wife Moricette, he ran the place until 1979 when he sold it to Théodore and Françoise Kazamias. In 2003, three siblings – Laurent, Françoise et Martine Dutheil – took over the Diderot and passed it on, in 2015, to Jean-Pierre et Jamie Dagneaux.
    Jam-making at the Diderot goes back to the origins of the hotel : Moricette Lainel prepared plain, traditional jams with the fruits of her garden. Angelica – as in, “Peach and angelica” – was her signature. Until 2016, she lived close to the hotel and brought us fruits from her garden, allways with angelica.
    When she took over the hotel, Françoise Kazamias developed the jam-making operation and introduced new flavors and varieties inspired by her years in Africa. Thus came the apricots, bananas, and pelargonium scents. Theodoros, her Cyprus-born husband, suggested figs, anis, rose, orange blossom and bergamot. During his 15 years at the Diderot, Laurent Dutheil introduced new varieties in the hotel’s jam repertoire, bringing the tally to more than 50.
    When she arrived at the Diderot, Jamie Schler-Dagneaux, an accomplished baker and cook, had little choice but to maintain the tradition. She took over in February 2015, just in time to process the oranges from her native state, Florida, and adding her own personal touch to the flavors of the jams she creates.



    Learn more on Hotel Diderot’s Website



     
    About Orange Appeal, Cookbook




    Jamie Schler offers a collection of sophisticated and sunny recipes using the most versatile of citrus fruits, the orange, in this beautifully photographed cookbook. She incorporates the juice, zest, and fruit from many varieties of oranges as well as flavorings, extracts, and liqueurs.
    Schler’s sauces, soups, salads, sides, main dishes, breads, and sweets embody the essence of orange and empress diners with recipes such as Orange Fig Sauce, Orange Braised Belgian Endive with Caramelized Onions and Bacon, Beef in Bourbon Sauce, Glazed Apple and Orange Braid, and Chocolate Orange Marmalade Brownies.
    Buy Orange Appeal on Amazon
     
     



    Our Conversation



    We first met at the International Association of Culinary Professionals conference a few years back. Being that I’m such a francophile, the subject of France and speaking French naturally came up with some people at the conference – those people all pointed me in the direction of Jamie.
    Upon meeting at the conference, I knew I needed to talk to her on the podcast, not only to learn more about her food adventures – but surely there’s an interesting story or two involved to be an American who owns a hotel in a small, little known medieval city in the Loire

    • 1 hr 50 min
    42: Celine Beitchman, Institute for Culinary Education

    42: Celine Beitchman, Institute for Culinary Education

    About Celine Beitchman









    Celine Beitchman was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years. She studied under the school’s founder, Annemarie Colbin, Ph.D., and is an expert in nutrition education for healthcare professionals, chefs and home cooks alike.  



    Chef Celine has prior experience as a private chef and in special events, catering, kitchen production, operations and management. She’s worked as a line cook, garde manger, food stylist and pastry chef, and appeared in Bon Appetit, Brit + Co, HuffPost and Mind Body Green as a health food expert.



    Chef Celine joined the Institute of Culinary Education in 2019 to teach Health-Supportive Culinary Arts career classes and coming professional development courses in culinary nutrition and food therapy. She has a master’s in clinical nutrition, a bachelor’s in film and a Level 3 wine certification from WSET. “I look at wine, food and nutrition as a continuum,” Chef Celine says. “I’m always able to find some meaningful connection, and I’ll help you find that, too. That’s my attitude when it comes to teaching.”



    Celine’s Official Bio



     



    About ICE & Natural Gourmet Institute









    Founded in 1975 by Peter Kump, the Institute of Culinary Education offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, professional certificate programs in The Art of Cake Decorating and Artisan Bread Baking, and other continuing education programs for culinary professionals. Our campuses in New York and Los Angeles offer ICE students the opportunity to develop their careers in two of the nation’s most exciting food cities. With a global curriculum, dedicated instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of careers.



    America’s Best Culinary School* now offers America’s first nationally accredited health-supportive, plant-based curriculum. Annemarie Colbin, Ph.D. founded the Natural Gourmet Cookery School in her Upper West Side apartment in 1977, two years after Peter Kump founded his eponymous cooking school (now ICE) in an Upper West Side apartment. Both received rave reviews, grew, became accredited diploma programs and changed their names over the following 30 years. In 2019, the educational institutions collaborated to offer the Natural Gourmet Institute’s unique health-supportive approach to cooking at the Institute of Culinary Education, which cultivates creativity and innovation in every kitchen classroom. Aspiring chefs and food enthusiasts can explore ICE’s fifth and newest career program to customize their education in America’s culinary capital.



    Learn more on ICE’s Website



    This episode has been sponsored by ICE.



    Our Conversation



    Celine and I had a very wide ranging conversation, beginning on a common point of having lived in France, and things blossom from there. Celine has some really incredible stories from her life in food and cooking. We discuss:




    Celine’s Background and Professional Development
    National Gourmet Institute – what it is, what her role in it is, and more
    Her role as ICE Director of Nutrition, what that entails, what ICE is trying to do in that regard and why focus on health/nutrition and cooking, how it is different from the “traditional” way
    Living abroad
    Gluten
    And so much more




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    Donat

    41: Jen Herman of Earth, Wind, and Fuego

    41: Jen Herman of Earth, Wind, and Fuego

    About Jen Herman, MSW, COO & Co-founder









    Jen previously worked as the Sexual Assault Response Team Coordinator in Dutchess County before co-founding Earth, Wind & Fuego in 2017. She received a Masters in Social Work at Adelphi University. Jen has worked and volunteered for human service agencies throughout Dutchess, Orange and Ulster counties and received the Asset Builder/Outstanding Youth Worker Award in 2015 from the Orange County Executive’s Youth Bureau Awards. She served as a commission member of the Dutchess County Human Rights Commission and volunteers with Poughkeepsie O+ and  Big Brothers Big Sisters of Orange County. As a poet and spoken word artist, Jen uses her writing and performance as a platform to shed light on systemic oppression and privilege, calling for unity among all people. She won the first ever Milkweed Poetry Slam in Sugar Loaf, NY, for her piece “Pulse” on the Orlando nightclub massacre.



    About Earth, Wind & Fuego



    Earth, Wind & Fuego is a social enterprise radicalizing hiring, training and workplace culture to create sustainable solutions to poverty through inclusive training and employment opportunities. As a social enterprise, we seek, build and sustain opportunities. We envision a community where everyone is able to live out their right to life, liberty and the pursuit of happiness and share their #POUGHTENTIAL with the world.



     Every purchase from Earth, Wind & Fuego supports our mission to train and hire community members who face physical, mental & societal barriers to employment.



    Website https://earthwindfuego.com/



    Email earthwindfuego@gmail.com



    Our Conversation



    Jen and I met through the Poughkeepsie Underwear Factory (a previous guest on the podcast), which is where Earth, Wind & Fuego is presently housed. PUF is a multi-purpose space that is a repurposed factory in Poughkeepsie. The space has a rentable commercial kitchen which is now home to Jen’s restaurant. As part of my inclination toward community revitalization, as opposed to the negative connotation of gentrification, I’m interested in finding ways we can live by the adage “a rising tide raises all boats”. So, with that in mind, I’m always interested when I hear of alternative business models that can make a social change and actually help people improve their lives. Enter, Earth Wind and Fuego – a restaurant that has a highly effective work training program that graduates employable people in food service.



    We discussed:




    How Jen went from being a social worker to a restaurant owner
    Jen’s interest in social justice and progress
    Jen’s personal health struggles and how she overcame them
    Earth, Wind & Fuego… how and why it began, how it’s grown and where they are going
    How to build work training programs to encourage skills development and turn those who have otherwise faced challenges in finding work into motivated and qualified employees 
    And more.




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    • 1 hr 12 min
    40: Mary Waldner, Founder of Mary’s Gone Crackers

    40: Mary Waldner, Founder of Mary’s Gone Crackers

    About Mary









    Mary Waldner was a practicing psychotherapist in the California Bay Area for 27 years before starting Mary’s Gone Crackers, the gluten-free, organic cracker and snack company and inadvertently becoming, “The Mary”. After having been sick most of her life, in 1994, she finally discovered what was wrong when she received a diagnosis: Celiac Disease. Always having had an interest in health and healthy foods, even before it was trendy, and especially with the added need from her new diagnosis, she saw a need for nutritious, gluten free options that also tasted good, both for herself, and eventually, in the marketplace. She literally began by experimenting in her kitchen, and eventually, after many iterations, trials and tribulations, she managed to get the crackers sold in grocery stores around the country. It wasn’t an easy journey, and she claims, not even fun, but as the Co-Founder, Co-CEO, Board Chair and often the only woman in the room, Mary certainly accomplished a lot by not sacrificing her values and, as she often discusses, cultivating her relationship within herself. Mary offers a unique perspective when sharing her stories and insights as a mental health practitioner, health enthusiast and a food company entrepreneur.



    Our Conversation



    As with several of my guests, it seems, Mary and I first encountered via Hudson Valley Women in Business. Last winter, Mary was the guest speaker at one of the HVWIB monthly meetings. At the time, I was going through a LOT in my personal life – as I’ve sometimes discussed. Harboring feelings of failure, low-self worth, and continuous anxiety and low-grade depression at the time of the event, getting myself out to the event was a feat in itself, if I do say so myself. And, I am certainly glad I did. Much has changed in my own life since that time, but to attend an event where the speaker was a therapist-turned-food-entrepreneur, I was certainly fascinated. At the time, her stories of mental health and the challenges of the instability and rejection faced within entrepreneurship were what resonated more than anything. I was truly inspired by her perspective on the concept of success, which is not so much about external circumstances and achievements, but rather about cultivating inner peace and love — my words, not hers, but this is the general idea. This is an idea I’ve been thinking over and meditating on even more in the last few weeks. In any case, it took months, but once I got myself back on my feet and feeling better, Mary and I set a date for the podcast!



    In this episode, we cover the long and often painful, challenging and stressful journey of building Mary’s Gone Crackers from a personal kitchen experiment to a venture-funded, profit-making cracker business. Mary is no longer part of the company. We discuss this, as well as her own personal journey and insights on mental health, physical health and how to stay sane while going through this crazy entrepreneurial journey – from the perspective of someone not only professionally trained, but extremely practiced, in the science and art of psychology.



    In this conversation we discuss:




    Building a consumer packaged goods business
    Why it’s so important to carve out your brand values at the start… and then stick to them even when it gets hard
    How to stay sane when entrepreneurship gets tough
    What Success means
    An in-depth conversation around her story




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    • 1 hr 18 min

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